Delicious Melon Pan Recipe

What is Melon Pan?

Melon Pan is a popular Japanese sweet bread that is similar to the Mexican Concha. It is characterized by its soft and fluffy bread interior and a sweet cookie-like topping. Despite its name, Melon Pan does not have a melon flavor. The name comes from its appearance, which resembles the rind of a cantaloupe melon. Melon Pan is a beloved treat in Japan, often enjoyed as a snack or dessert. Many kids love Melon Pan for its delightful taste and unique texture.

Melon Pan cookie dough typically involves using only all purpose flour, but I recommend enhancing it by adding almond flour and coconut flour. This makes the dough easier to handle and less prone to cracking when baked. If you don’t have coconut flour, using 40 grams of almond flour alone is also fine.

I frequently use coconut sugar for the melon pan cookie, but feel free to use your preferred sugar. My melon pan recipe also uses less sugar, making it lower in calories compared to traditional melon pan recipes.

Roll Pin

Spatula and Scraper

Ingredients(Makes 6 pieces):

Cookie Dough:
• 50g Sugar
• 40g Butter

30g Egg
1/2 teaspoon Vanilla Extract
90g All-Purpose Flour
30g Almond Flour
10g Coconut Flour

Bread Dough: ＊Please add the ingredients to the home bakery according to the order of the recipe listed here.
• 20g Butter
• 15g Sugar

3g Salt
135cc Water and Egg (Use the remaining egg from the cookie dough and add water to make a total of 135cc of egg mixture)
200g Bread flour or AP flour
3g Yeast

Instructions:

1. 1. Prepare the cookie dough first.
    Melt the butter and mix it with sugar, egg, vanilla extract, and dry ingredients.
  2. Place the cookie dough between plastic wrap and flatten it using a rolling pin.
  3. Shape the cookie dough into a square and lightly score it into six equal portions.
  4. While preparing the bread dough, keep the cookie dough in the freezer.
    
    Bread dough:
    1. Add the ingredients for the bread dough in the order specified, with yeast added last, and cover the yeast with flour. Select the “dough” setting on your bread maker and start the cycle.
    2. Once the dough is ready, take it out, deflate it, and shape it into a round ball. Let it rest for 15 minutes, covering it with something.
    3. Divide the dough into six equal portions and shape each portion into a round ball.
    4. Take out the one cookie dough and place it between plastic wrap and use a rolling pin to flatten it into a slightly larger, flat circle. Using the plastic wrap prevents the dough from sticking and makes it easier to work with.
    5. Place the cookie dough on top of the bread dough and make light cuts on it.
    6. Sprinkle granulated sugar on top and let it ferment for about 30 minutes (you can place it in the oven without turning it on).
    7. Once the bread has risen to about 1.5 times its original size, bake it at 350°F for 12-15 minutes. (Make sure both the cookie dough and bread dough are baked properly.)
    Please note that these instructions are provided as a general guide. Adjustments may be needed based on the specific oven.

Bread Machine

KBS Large 17-in-1 Bread Machine

Elite Gourmet bread maker

I have used several different kinds of bread machines and discovered that when making the entire bread-making process, a sturdy and reliable machine is necessary. However, if you plan to use the machine solely for kneading, the brand or price doesn’t matter much, and you can opt for cheaper options. If you’re unsure about your interest in homemade bread, starting with an affordable machine is perfectly fine!

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